Enchiladas - New Mexico Style Recipe

Name: Enchiladas - New Mexico Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 2 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces; 1/4 teaspoon ground cumin; 1/4 teaspoon chili powder; 1 (19 ounce) can enchilada sauce; 2 cups shredded iceberg lettuce; 2 cups shredded Colby cheese; 1 (12 ounce) package corn tortillas; 1 onion, chopped; 1/2 cup sour cream (optional); 6 fried eggs (optional)

Servings: persons

1 tablespoon vegetable oil
2 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1 (19 ounce) can enchilada sauce
2 cups shredded iceberg lettuce
2 cups shredded Colby cheese
1 (12 ounce) package corn tortillas
1 onion, chopped
1/2 cup sour cream (optional)
6 fried eggs (optional)

1
Heat the oil in a large skillet over medium heat. Add the chicken pieces, and cook until browned. Season with cumin and chili powder. Pour in the enchilada sauce, and simmer for about 15 minutes. Stir occasionally.
2
In a separate skillet over medium heat, warm the tortillas. Don't fry them, just warm them until they are flexible.
3
To assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. Spoon some of the meat and sauce on, then add shredded lettuce, cheese, onion and sour cream. Top with another tortilla that has been dipped in the sauce. You may repeat the layering as many times as you wish depending on your appetite. Make additional stacks for each person. Top stacks with a fried egg, if desired.

942

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 2 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces, 1/4 teaspoon ground cumin, 1/4 teaspoon chili powder, and more.

Yes, Enchiladas - New Mexico Style falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchiladas - New Mexico Style

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